Avocado Recipe

Halve and pit avocado

Slice the avocado lengthwise around the pit. Twist halves to separate, remove pit carefully with a spoon or by gently tapping and twisting. Use a spoon to scoop flesh from one half into a bowl and leave the other half intact if you plan to serve in the shell.

Mash avocado

Add the juice of half a lemon or lime to the avocado flesh to prevent browning and brighten flavor. Mash with a fork until mostly smooth with a few small chunks for texture. Stir in 1/8 tsp black pepper and 1/8–1/4 tsp sea salt (adjust to taste).

Prepare tomatoes and herbs

Halve the cherry tomatoes and roughly chop the cilantro or parsley. Toss them into the mashed avocado or reserve to scatter on top after assembling, depending on desired appearance.

Toast bread

Drizzle the bread slice lightly with 1 tsp olive oil (or brush), then toast in a toaster or on a skillet over medium heat until golden and crisp, about 2–4 minutes per side on a skillet or 2 minutes in a toaster. Keep warm.

Fried egg (recommended)

Heat a small nonstick skillet over medium heat and add a light spray or 1/2 tsp oil if needed. Crack the egg into the skillet and cook until the white is set but yolk remains runny (about 2–3 minutes) for sunny-side up; cover with a lid for 30–45 seconds to set the top slightly. For over-easy, cook 2 minutes then flip and cook 20–30 seconds more.

Poached egg (alternate)

Bring a shallow pot of water to a gentle simmer with a splash of vinegar. Crack the egg into a small cup, swirl the water to create a vortex, and slip the egg in. Poach 3–4 minutes for a runny yolk. Remove with a slotted spoon and drain on paper towel.

Soft-boiled egg (alternate)

Bring water to a boil, gently lower the egg in, and cook 6–7 minutes for a jammy yolk. Transfer to an ice bath for 1 minute, peel, and halve.

Spread the mashed avocado evenly over the toasted bread (or fill the halved avocado shell with the mash if serving without toast). If you reserved halved cherry tomatoes and herbs, scatter them on top now.

Place the cooked egg on top of the avocado toast (or on the side if serving avocado in shell). Sprinkle with remaining 1/8 tsp sea salt, 1/4 tsp red pepper flakes, and 1/2 tsp everything bagel seasoning if using. Finish with a small drizzle of olive oil and a few extra turns of black pepper.

Serve immediately while toast is crisp and egg is warm. Mix the yolk into the avocado toast when eating for a rich, creamy texture.